Ingredients

• 2 tablespoons peanut oil, divided

• 4 large eggs, lightly beaten

• 4 cups cauliflower rice

• 1 red bell pepper, chopped

• 2 scallions, sliced, green and whites separated, divided

• 1 tablespoon minced fresh ginger

• 2 tablespoons chile-garlic sauce

• 2 teaspoons reduced sodium soy sauce or tamari

• 1/2 cup unsalted peanuts

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1 to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.

Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.

Pro Tip: When shopping, look for prepared cauliflower rice with other prepared vegetables. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice size pieces.